Advertisement
Easy
Published 1991
Melt the fat and dissolve the sugar in it slowly over a very low heat. Cook the ham very gently on each side until it turns colour but not too long in case the juice becomes too salty.
Remove the ham slice to a hot dish or direct to a heated dinner plate. Add the wine to the pan juices, allow it to reduce until it is slightly syrupy in consistency and then pour it over the ham.